Techniques

From salsa verde to toasted nuts, here are 5 creative ways to mix up your avocado toast

We put at-home juicers through the BA Test Kitchen gauntlet to find the best.

In her new column, Baking 1-2-3, Bon Appétit associate food editor Claire Saffitz explains how to make a classic Bûche de Noël.

Making your own energy bars is easy—watch this video to learn how.

Whole grain porridge is our choice for a hearty breakfast—this video shows you how to make it at home.

Winter vegetables get a whole new look with these five healthy recipes.

Holiday cookie decorating 101: Everything you know for cookies that look as good as they taste.

The rise of "toast" as a food group may sound silly, but trust us: There's no better (or easier) way to show off seriously fresh, vibrant ingredients. If you ask us, it's the best thing since, well, you know...

Nobody likes a soggy latke. Make yours crispy, crunchy, and golden brown with the tips in this video.

Stovetop popcorn is good. Bacon fat stovetop popcorn is better.

Don't be that guy: This bad bar behavior will place you on any bouncer's naughty list.

Don't be frightened off by mole negro's 30-odd ingredients: You too can cook a weeknight mole by keeping these tips in mind

We take you from the front door to the checkout aisle of the typical supermarket to help you buy (and not buy) food the right way

Making homemade whipped cream is easy—just don't make these common mistakes!

Learn how to make truly great brittle in this step-by-step video.

Tacos aren't just for Tuesday. Here's how to pull together the perfect taco, using pantry staples and a little weeknight savvy

These deceptively simple lavender shortbread wreaths will rule your next cookie swap.

Butterflying may sound like a complicated technique, but it's actually quite easy to do. A simple three step guide.

Jarred marinara sauce can't hold a candle to the homemade version. Avoid these common mistakes and whip up a batch tonight.

Why yes, you can start prepping for Thanksgiving a few weeks ahead of time (but don't panic).

Steak is made for cast iron cooking. A bolognese? Not so much.

Tips for getting your s*** together in the morning, from someone who (kinda) has it down.

Dried beans are more cost-effective and tastier than the canned variety—here's how to cook 'em right.

Mondays are the worst. At least you have dinner to look forward to—here's how to repurpose your weekend leftovers into something awesome.

If you're gonna roast a Thanksgiving turkey, you're gonna want to do it right. Here's how.

From the layout to the little old lady who hands out samples, we explain the psychological tricks the supermarket uses to get you to buy food you don't want

When the weather gets colder, we're all about these fall soup ideas—no recipe required.

Homemade macaroni and cheese is way better than the boxed stuff—here's how to make the perfect batch.

Dig out that old garlic press, and use it with pride!